Arbi Taro Root Colcasia Roast Recipe

{Recipe} Goan Mundlyo (Taro) Bhaji

A simple Goan stir fry ( bhaji) using Taro ( known locally in Konkani as Mundlyo). 

Course Side Dish
Cuisine goan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Rupal


  • 300 gms taro roots
  • 1 tbsp rice flour
  • 1 tbsp canola oil
  • 3/4 tsp mustard seeds
  • 10-12 curry leaves
  • 1 pinch asafoetida (heeng)
  • 1/2 tsp turmeric powder
  • 3/4 tsp chilli powder
  • 1/4 tsp garam masala powder
  • 1.5 tsp Coriander leaves (finely chopped)
  • Water (for boiling the taro roots)
  • Salt (to taste)


  1. Scrub and clean the taro roots (mundlyo). Boil the the taro roots in water with some salt until fork tender. Make sure they are not mushy. 

  2. Once cooled down, slice them into discs. Coat them lightly with the rice flour and get rid of any excess flour.

  3. Heat the canola oil in a frying pan ( I love using my cast iron as it yields great charred bits). Add the mustard seeds and let them crackle. Once they do, add in the curry leaves and the heeng (asafoetida).

  4. Add the taro root and all the spice powders and toss together nicely. It is important to ensure that the rice flour cooks through. Mix gently over low flame so they don't break. Adjust salt as necessary.

  5. Once all the spices have mixed well with the taro, turn off the heat and garnish with the finely chopped coriander leaves. Serve hot.